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Carrot Cake

From Raewyn’s recipes

Carrot Cake

Raewyn Murray
Cook Time 50 minutes

Ingredients
  

  • 3 heaped cups grated carrot
  • 1 sm. tin crushed pineapple drained
  • 2 heaped cups self raising flour
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup brown sugar
  • 1 tsp baking soda
  • cups vegetable oil

Instructions
 

  • Mix together carrots pineapple, flour & cinnamon. Put eggs, sugar & soda in food processor. With motor running, add oil slowly. When well mixed fold in flour mixture. Bake in a large tin (6 cup) 180ºC (350ºF) for 45-50 minutes

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